The New Asian Cookbook: From Seoul to Jakarta Discover Authentic Oriental Recipes [2 ed.] 9798364929891

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The New Asian Cookbook From Seoul to Jakarta Delicious Classical Asian Cooking with Delicious Asiatic Recipes By BookSumo Press All rights reserved

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Table of Contents Indonesian Classical Satay 7 Indo-Chinese Spiced Rice 10 Nasi Goreng 11 Indonesian Inspired Ketchup 12 Indonesian Fried Rice 13 Indo-Chinese Chicken 14 Mie Goreng 15 Pisang Goreng 16 Satay Ayam 17 Kecap Manis Sedang 20 Skirt Steak 21 Prawn Nasi Goreng 22 Jemput Jumput 23 Chicken & Broccoli 24 Indo-Chinese Sate 25 Telur Balado 26 Ayam Masak Merah 27 Cap Cai 30 Spicy Tofu Salad 31 Kimchee Squats 32 Carrot Salad 33 Spicy Red Pepper Cucumbers 34 Salad with Sesame Dressing 35 Korean Cucumber Salad 36 Kimchee Jun 37

Jap Chae 40 Kongnamool 41 Zucchini In Korea 42 Korean BBQ Short Ribs 43 Red Pepper Potatoes 44 Fiddleheads 45 Crab Cakes In Korea 46 Corn and Cashew Hummus 47 Toasti 50 Banana Waffles 51 Eggs Kimchi 52 Seaweed Soup 53 Kimchee Jigeh 54 Miso 55 Doenjang Chigae 56 Pine Nut Rice Soup 57 Shrimp Rice Soup 60 Seaweed Soup II 61 Steak In Korea 62 Bulgogi 63 Korean Marinade 64 Tak Toritang 65 Pul-Kogi 66 Korean Teriyaki 67 Bibimbap 70 Bulgogi II 71 Chicken from Korea 72

Korean Style Vegetables 73 Soon Du Bu Jigae 74 Chompchae Deopbap 75 Kalbi Jim 76 Korean Burrito 77 Yaki Mandu 80 Chicken Stew 81 Kimchi 82 Egg Rolls 83 Chap Chee Noodles 84 Galbi 85

Indonesian

Classical Satay

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 329 kcal Carbohydrates 11.8 g Cholesterol 67 mg Fat 18.2 g Protein 30.8 g Sodium 957 mg

Ingredients 3 tbsps soy sauce 3 tbsps tomato sauce 1 tbsp peanut oil 2 cloves garlic, peeled and minced 1 pinch ground black pepper 1 pinch ground cumin 6 skinless, boneless chicken breast halves - cubed 1 tbsp vegetable oil

1/4 cup minced onion 1 clove garlic, peeled and minced 1 cup water 1/2 cup chunky peanut butter 2 tbsps soy sauce 2 tbsps white sugar 1 tbsp lemon juice skewers

Directions 1. At first you need to set a grill or grilling plate to high heat and put some oil before starting anything else. 2. Coat chicken with a mixture of soy sauce, cumin, tomato sauce, black pepper, peanut oil and garlic, and refrigerate it for at least 15 minutes. 3. Cook onion and garlic in hot oil until brown before adding water, sugar, peanut butter and soy sauce into it. 4. Add lemon juice after removing from heat. 5. Thread all the chicken pieces into skewers 6. Cook this on the preheated grill for about 5 minutes each side or until tender. 7. Serve this with peanut sauce. 8. NOTE: If using a grilling plate please adjust the cooking time of the meat, to make sure that everything is cooked fully through. 9. NOTE: You will find that a few of these recipes call for a grill. Real Southeast Asian food is cooked street-style over an open flame, outside. For maximum authenticity use a grill. Indonesian Classical Satay

7

INDO-CHINESE

Spiced Rice

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 226 kcal Carbohydrates 39.8 g Cholesterol 0 mg Fat 5.5 g Protein 3.7 g Sodium 4 mg

Ingredients 3 tbsps vegetable oil 1 large onion, chopped 2 jalapeno peppers, seeded and minced 2 cloves garlic, crushed 1 tsp ground turmeric 1/2 tsp ground cinnamon 2 cups uncooked long-grain white rice 2 (14.5 ounce) cans chicken broth

1 cup water 1 bay leaf 2 green onions, chopped

Directions 1. Cook onion, garlic and jalapeno peppers for about eight minutes before adding turmeric and cooking for two more minutes. 2. Now add chicken broth, bay leaf and water, and cook all this for about 20 minutes after bringing this mixture to boil. 3. Turn the heat off and let it stand as it is for about five minutes. 4. Sprinkle some green onion over it before serving.

10

Indo-Chinese Spiced Rice

Nasi Goreng

(Chicken Fried Rice Dish with Sauce)

Prep Time: 16 mins Total Time: 50 mins Servings per Recipe: 6 Calories 430 kcal Carbohydrates 51.5 g Cholesterol 101 mg Fat 13.8 g Protein 24.3 g Sodium 491 mg

Ingredients 12 ounces long grain white rice 3 cups water salt to taste 2 tbsps sunflower seed oil 1 pound skinless, boneless chicken breast halves 2 cloves garlic, coarsely chopped 1 fresh red chile pepper, seeded and chopped

1 tbsp curry paste 1 bunch green onions, thinly sliced 2 tbsps soy sauce, or more to taste 1 tsp sunflower seed oil 2 eggs 2 ounces roasted peanuts, coarsely chopped 1/4 cup chopped fresh cilantro

Directions 1. Bring a mixture of rice, water and salt to boil in a pan before turning down the heat to low and cooking for another 25 minutes to get the rice tender. Cook chicken, garlic and red chili pepper for about seven minutes before adding curry paste, cooked rice and green onion into it and cooking for another five minutes, while adding soy sauce at the end. 2. Put the rice mixture aside; cook egg in the in a pot and when finished, mix it with the rice very thoroughly. Garnish with peanuts and cilantro before serving.

Nasi Goreng

11

INDONESIAN INSPIRED

Ketchup (Kecap Manis)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 3 Calories 31 kcal Carbohydrates 7.4 g Cholesterol < 1 mg Fat 0g Protein 0.5 g Sodium 479 mg

Ingredients 1 1/4 cups soy sauce 1 cup molasses (such as Grandma's®) 2 tbsps brown sugar

1 cube chicken bouillon (such as Knorr®)

Directions 1. Mix all the ingredients mentioned above in a saucepan and cook it over low heat until you see that a slow boil is reached. 2. Turn the heat off and cool it down. 3. Store this in an airtight container and in a refrigerator.

12

Indonesian Inspired Ketchup

Indonesian

Fried Rice

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 215 kcal Carbohydrates 26.7 g Cholesterol 186 mg Fat 7.7 g Protein 10 g Sodium 1033 mg

Ingredients 1/2 cup uncooked long grain white rice 1 cup water 2 tsps sesame oil 1 small onion, chopped 2 cloves garlic, minced 1 green chile pepper, chopped 1 small carrot, sliced 1 stalk celery, sliced 2 tbsps kecap manis (sweet soy sauce)

2 tbsps tomato sauce 2 tbsps soy sauce 1/4 cucumber, sliced 4 eggs

Directions 1. Bring a mixture of rice and water to boil before turning down the heat to low and cooking for 20 minutes. 2. Cook onion, green chili and garlic in hot oil for a few minutes before adding carrot, rice, tomato sauce, celery, soy sauce and kecap manis, and cooking for another few minutes. 3. Transfer this to a bowl, while garnishing with cucumber slices. 4. Cook eggs in the pan and when done, put them over rice and vegetables.

Indonesian Fried Rice

13

INDO-CHINESE

Chicken

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 530 kcal Carbohydrates 58.1 g Cholesterol 59 mg Fat 18.6 g Protein 35.4 g Sodium 322 mg

Ingredients 1 cup uncooked long grain white rice 2 cups water 1 pound fresh green beans, trimmed and snapped 2 tsps olive oil 1 pound skinless, boneless chicken breast halves - cut into chunks 3/4 cup low-sodium chicken broth

1/3 cup smooth peanut butter 2 tsps honey 1 tbsp low sodium soy sauce 1 tsp red chile paste 2 tbsps lemon juice 3 green onions, thinly sliced 2 tbsps chopped peanuts(optional)

Directions 1. Bring a mixture of rice and water to boil before turning down the heat to low and cooking for 20 minutes. 2. Put green beans in a steamer basket over boiling water and steam it for about ten minutes or until you find that it is tender. 3. Cook chicken in hot oil for about five minutes on each side. 4. Combine chicken broth, honey, soy sauce, peanut butter, chile paste and lemon juice in a pan, and cook it for about five minutes before adding green beans. 5. Serve this over rice and garnish with green onions and peanuts.

14

Indo-Chinese Chicken

Mie Goreng

(Indonesian Fried Noodles)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 356 kcal Carbohydrates 34 g Cholesterol 43 mg Fat 14.3 g Protein 22.7 g Sodium 1824 mg

Ingredients 3 (3 ounce) packages ramen noodles (without flavor packets) 1 tbsp vegetable oil 1 pound skinless, boneless chicken breast halves, cut into strips 1 tsp olive oil 1 tsp garlic salt 1 pinch ground black pepper, or to taste 1 tbsp vegetable oil 1/2 cup chopped shallots 5 cloves garlic, chopped

1 cup shredded cabbage 1 cup shredded carrots 1 cup broccoli florets 1 cup sliced fresh mushrooms 1/4 cup soy sauce 1/4 cup sweet soy sauce 1/4 cup oyster sauce salt and pepper to taste

Directions 1. Cook noodles in boiling water for about 3 minutes before running it through cold water to stop the process of cooking and draining all the water. 2. Coat chicken strips with olive oil, black pepper and garlic salt before cooking it in hot oil for about 5 minutes or until you see that the chicken is no longer pink. 3. Now add garlic and shallots, and cook them until you see that they are turning brown. 4. Now add all the vegetables into the pan and cook it for another five minutes or until you see that the vegetables are tender. 5. Add the mixture of noodles, soy sauce, oyster sauce and sweet soy sauce into the pan containing chicken and vegetables. 6. Sprinkle some salt and pepper before serving. 7. Enjoy.

Mie Goreng

15

PISANG GORENG

(Indonesian Banana Fritters I)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 489 kcal Carbohydrates 73.2 g Cholesterol 64 mg Fat 19.5 g Protein 8.3 g Sodium 73 mg

Ingredients 1 1/4 cups all-purpose flour 2 tbsps granulated sugar 1/4 tbsp vanilla powder 1/2 cup milk 1 egg 2 tbsps butter, melted

1 tsp rum flavoring 4 ripe bananas, sliced 2 cups oil for frying

Directions 1. Mix flour, vanilla powder and sugar before making a space in the center and adding milk, melted butter, egg and rum flavoring. 2. Combine it thoroughly before adding banana slices. 3. Fry this banana mixture in hot oil for about 15 minutes or until golden brown. 4. Remove these bananas from the oil and drain it well with the help of paper towels. 5. Serve.

16

Pisang Goreng

Satay Ayam

(Indo chicken with Peanut Sauce)

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 326 kcal Carbohydrates 8.9 g Cholesterol 70 mg Fat 21.8 g Protein 24.9 g Sodium 1339 mg

Ingredients 1 pound chicken thighs, cut into 1/2-inch pieces 3/4 tsp salt 1 pinch ground white pepper 1 tbsp sunflower seed oil 24 wooden skewers Peanut Sauce: 1 cup water 5 tbsps peanut butter

2 tbsps kecap manis (sweet soy sauce) 1 tbsp brown sugar 2 cloves garlic, minced 1/2 tsp salt 1 tbsp lime juice

Directions 1. Coat chicken thighs with ¾ tsp salt, sunflower seed oil and white pepper before refrigerating it for at least two hours. Bring a mixture of water, salt, peanut butter, kecap manis, garlic and brown sugar to boil before removing it from heat and adding some lime juice to make peanut sauce. 2. Thread these chicken thighs onto skewers, while saving some marinade for later use. Cook these chicken thighs on a preheated grill for about 2 minutes each side or until tender. 3. Serve this with peanut sauce. 4. NOTE: You can use a grilling plate as well for this recipe, just increase the cooking time of the meat. Use of a grill is preferred.

Satay Ayam

17

KECAP

Manis Sedang (Indo-Chinese Soy Sauce)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 12 Calories 54 kcal Carbohydrates 13.1 g Cholesterol 0 mg Fat 0g Protein 0.9 g Sodium 806 mg

Ingredients 2/3 cup soy sauce 1 cup water 2/3 cup brown sugar

8 bay leaves

Directions 1. In a mixture of sugar, water and soy sauce in a saucepan, put bay leaves and bring all this to a boil. 2. Now turn down the heat to medium and cook it for another 30 minutes. 3. Let cool. 4. NOTE: This recipe is very important for multiple Indonesian and Indo-Chinese dishes mentioned throughout this cookbook.

20

Kecap Manis Sedang

Skirt

Steak

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 437 kcal Carbohydrates 46.2 g Cholesterol 27 mg Fat 4.8 g Protein 22.5 g Sodium 6517 mg

Ingredients 1 1/2 cups sweet soy sauce 1 cup sake 1 cup pineapple juice 1 cup mirin 1/2 cup reduced-sodium soy sauce 1/4 bunch fresh cilantro, chopped 1 tbsp white sugar

1 tbsp minced fresh ginger root 1 tbsp minced garlic 1 tbsp chopped scallions (green onions) 1 tbsp chili paste(optional) 1 (1 pound) skirt steak

Directions 1. At first you need to set grill or grilling plate to medium heat and put some oil before starting anything else. 2. Mix sweet soy sauce kecap manis, scallions, sake, mirin, reduced-sodium soy sauce, cilantro, pineapple juice, sugar, ginger, garlic, and chili paste in large sized glass bowl before coating skirt steak with this mixture. 3. Wrap it up with a plastic bag and marinate it for at least three hours. 4. Remove every piece of meat from the marinade and cook this marinade in a saucepan for about 10 minutes over medium heat. 5. Cook meat on the preheated grill for about 8 minutes each side or until tender. 6. Serve it with the cooked marinade. 7. NOTE: If using a grilling plate please adjust the cooking time of the meat, to make sure that everything is cooked fully through.

Skirt Steak

21

PRAWN

Nasi Goreng (Fried Rice and Shrimp In Sauce)

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 2 Calories 664 kcal Carbohydrates 67.7 g Cholesterol 500 mg Fat 25.5 g Protein 41 g Sodium 1497 mg

Ingredients 2 tbsps vegetable oil, divided 3 eggs, beaten 2 tbsps dark soy sauce 2 tbsps ketchup 1 tbsp brown sugar 1 tsp toasted sesame oil 1 tsp sweet chili sauce 1 zucchini, chopped

1 carrot, chopped 8 green onions, sliced 1 clove garlic, crushed 2 cups cooked rice 1/2 pound cooked prawns 2 tbsps fresh chives, chopped

Directions 1. Cook egg in hot oil for about 30 seconds each side and cut it into smaller pieces after letting it cool down. 2. Mix soy sauce, brown sugar, sesame oil, ketchup and chili sauce in a bowl, and set it aside for later use. 3. Cook zucchini, green onions and carrot in hot oil for about three minutes before adding garlic, sauce mixture, rice and prawns. 4. Turn the heat off and serve it by topping with eggs and sliced chives.

22

Prawn Nasi Goreng

Jemput Jumput

(Indo Banana Fritters II)

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 18 Calories 491 kcal Carbohydrates 14.4 g Cholesterol 0 mg Fat 49.1 g Protein 0.9 g Sodium 49 mg

Ingredients 5/8 cup all-purpose flour 1 pinch salt 1 tsp baking powder 6 ripe bananas

3 tbsps white sugar oil for frying

Directions 1. Add a mixture of baking powder, flour and salt slowly into mashed bananas and sugar, while stirring continuously. 2. Drop this mixture with help of a spoon into hot oil and cook for about 8 minutes, while turning only once. 3. Serve after draining with paper towels.

Jemput Jumput

23

CHICKEN

& Broccoli

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 170 kcal Carbohydrates 9.8 g Cholesterol 33 mg Fat 7.9 g Protein 16.2 g Sodium 418 mg

Ingredients 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces 1 tbsp oyster sauce 2 tbsps dark soy sauce 3 tbsps vegetable oil 2 cloves garlic, chopped 1 large onion, cut into rings 1/2 cup water

1 tsp ground black pepper 1 tsp white sugar 1/2 medium head bok choy, chopped 1 small head broccoli, chopped 1 tbsp cornstarch, mixed with equal parts water

Directions 1. Mix chicken, soy sauce and oyster sauce in large bowl and set it aside for later use. 2. Cook garlic and onion in hot oil for about three minutes before adding chicken mixture and cooking it for another ten minutes. 3. Now add water, sugar, broccoli, pepper and bok choy, and cook it for another ten minutes. 4. In the end, add cornstarch mixture and cook it for another 5 minutes to get the sauce thick. 5. Enjoy.

24

Chicken & Broccoli

Indo-Chinese

Sate (Meat Kabobs)

Prep Time: 15 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 200 kcal Carbohydrates 6.5 g Cholesterol 69 mg Fat 5.4 g Protein 25.1 g Sodium 419 mg

Ingredients 1 onion, chopped 1 clove garlic, minced 1 1/2 tbsps kecap manis (sweet soy sauce) 1 tsp ground coriander 1 tsp ground cumin 1 tsp sambal oelek (sriracha sauce) 1/2 cup red wine

1 1/2 tbsps water 1 lemon grass, bruised, and cut into 1 inch pieces 1 pound sirloin steak, cut into 1-inch cubes

Directions 1. At first you need to set a grill or grilling plate to medium heat and put some oil before starting anything else. 2. Blend onion, garlic, coriander, cumin, kecap manis, sambal oelek, red wine and water in a blender until smooth before adding lemon grass and coating beef with this marinade. 3. Wrap it up with a plastic bag and refrigerate it for at least two hours. 4. Thread these beef pieces onto the skewers. 5. Cook this on the preheated grill for about 5 minutes each side or until tender. 6. NOTE: If using a grilling plate please adjust the cooking time of the meat, to make sure that everything is cooked fully through.

Indo-Chinese Sate

25

TELUR BALADO

(Spicy Indonesian Eggs)

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 237 kcal Carbohydrates 13.1 g Cholesterol 201 mg Fat 17.3 g Protein 9.1 g Sodium 115 mg

Ingredients 1 cup vegetable oil for frying 6 hard-boiled eggs, shells removed 6 red chili peppers, seeded and chopped 4 cloves garlic 4 medium shallots 2 tomatoes, quartered 1 tsp shrimp paste 1 1/2 tbsps peanut oil

1 tbsp vegetable oil 1 tsp white vinegar 1 tsp white sugar salt and pepper to taste

Directions 1. Deep fry eggs in a pan for about seven minutes over medium heat or until golden brown in color. 2. Put chili peppers, shallots, garlic, tomatoes, and shrimp in a blender until you see that the required smoothness is achieved. 3. Cook chili pepper mixture in hot oil before adding vinegar, pepper, sugar, fried eggs and salt into a mixture. 4. Turn down the heat to medium and cook it for about 5 minutes, while turning it frequently. 5. Serve.

26

Telur Balado

Ayam

Masak Merah (Spicy Tomato Chicken)

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 462 kcal Carbohydrates 15.4 g Cholesterol 92 mg Fat 29.7 g Protein 33.6 g Sodium 183 mg

Ingredients 1 (3 pound) whole chicken, cut into 8 pieces 1 tsp ground turmeric salt to taste 1/4 cup dried red chili peppers 3 fresh red chili pepper, finely chopped 4 cloves garlic, minced 1 red onion, chopped 1 (3/4 inch thick) slice fresh ginger root 2 tbsps sunflower seed oil 1 cinnamon stick

2 whole star anise pods 5 whole cloves 5 cardamom seeds 2 tomatoes, sliced 2 tbsps ketchup 1 tsp white sugar, or to taste 1/2 cup water

Directions 1. Coat chicken with turmeric powder and salt, and set it aside for later use. 2. Put dried red chili peppers in hot water until you see that it is soft. 3. Put softened dried chili, garlic, fresh red chili peppers, onion, and ginger in a blender and blend it until you get a paste. Cook chicken in hot oil until you see that it is golden from all sides and set it aside. 4. Now cook chili paste, cinnamon, cardamom seeds, star anise, and cloves in the same pan for few minutes before adding chicken and water into it. 5. Add tomatoes, sugar and ketchup, and bring all this to a boil before turning down the heat to medium and cooking for another 15 minutes. 6. Serve.

Ayam Masak Merah

27

CAP CAI

(Indo-Chinese Shrimp Veggie Salad)

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 250 kcal Carbohydrates 18.7 g Cholesterol 106 mg Fat 11.9 g Protein 18.9 g Sodium 819 mg

Ingredients 3 tbsps vegetable oil 4 cloves garlic, minced 1 onion, thinly sliced 10 ounces peeled and deveined medium shrimp (30-40 per pound) 1 head bok choy, chopped 1 1/2 cups chopped broccoli 1 1/2 cups chopped cauliflower 1 large carrot, thinly sliced at an angle 3 green onions, chopped 2/3 cup water

2 tbsps cornstarch 2 tbsps fish sauce 2 tbsps oyster sauce 1 tsp white sugar 1/2 tsp ground black pepper salt to taste

Directions 1. Cook onion and garlic in hot oil for about five minutes before adding shrimp, broccoli, cauliflower, bok choy, carrot, water and green onion, and cook this for about 15 minutes or until you see that all the vegetables are tender. 2. Add a mixture of fish sauce and cornstarch, to the cap cai and also some oyster sauce, pepper and sugar. 3. Mix it thoroughly and add some salt according to your taste before serving.

30

Cap Cai

Spicy

Tofu Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 198 kcal Carbohydrates 23.7 g Cholesterol 0 mg Fat 7.2 g Protein 10.4 g Sodium 472 mg

Ingredients 3 green onions, chopped 2 tbsps. soy sauce 2 tbsps. toasted sesame seeds 1 half tsps. Korean chili pepper powder, or to taste 1 tsp. white sugar half tsp. toasted Asian sesame oil 1 half cups steamed Japanese rice

half head of romaine lettuce (heart only), torn into bite-size pieces half cucumber - peeled, seeded, and chopped 1 (1 2 ounce) package tofu, sliced

Directions 1. Combine green onions, sesame seeds, Korean red pepper powder, soy sauce, sugar, and sesame oil in a regular sized bowl thoroughly 2. Now put the rice in bowl and add a mixture of lettuce and cucumber before putting tofu over it. 3. Now pour some sesame mixture over the tofu according to your tastes.

Spicy Tofu Salad

31

KIMCHEE

Squats

Prep Time: 25 mins Total Time: 4 hrs 25 mins Servings per Recipe: 6 Calories 36 kcal Carbohydrates 6.8 g Cholesterol 0 mg Fat 0.5 g Protein 2.6 g Sodium 1796 mg

Ingredients 2 lbs. chopped Chinese cabbage 1 tbsp. salt 2 tbsps. chopped green onion 1 clove garlic, crushed 1 tbsp. chili powder 2 tsps. minced fresh ginger root

half cup light soy sauce half cup white wine vinegar 2 tsps. white sugar 1 dash sesame oil

Directions 1. Let cabbage sit for 4 hours after adding some salt and massage it with your hands until you find that it is soft. 2. Now drain all the liquid and add green onion, soy sauce, sugar, ginger, garlic and chili powder into this cabbage. 3. Refrigerate for about 24 hours in a jar before serving.

32

Kimchee Squats

Carrot

Salad

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 119 kcal Carbohydrates 8.9 g Cholesterol 0 mg Fat 9.3 g Protein 0.8 g Sodium 767 mg

Ingredients 1 lb. carrots, peeled and julienned (preferably with a mandolin) three cloves garlic, minced 1/4 cup vinegar 1 tbsp. white sugar 2 half tsps. salt 1/three cup vegetable oil half onion, minced

1 tsp. ground coriander half tsp. cayenne pepper

Directions 1. Add garlic over carrots in a bowl and separately mix vinegar, sugar, and salt thoroughly. 2. Cook onions in hot oil for about 5 minutes and add coriander and cayenne pepper before adding everything to the carrot mixture. 3. Also add vinegar dressing over the mixture and refrigerate in a sealed dish for about 24 hours while tossing it several times.

Carrot Salad

33

SPICY

Red Pepper Cucumbers

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 1092 kcal Carbohydrates 57.5 g Cholesterol 155 mg Fat 78.6 g Protein 39.1 g Sodium 2501 mg

Ingredients 1 tsp. vegetable oil 2 tbsps. sesame seeds 2 tbsps. kochujang (Korean hot sauce) 1/4 cup white vinegar 1 tbsp. sesame oil 1 green onion, chopped

1 cucumber, halved, seeded and thinly sliced

Directions 1. Place sesame seeds in a large bowl after cooking in hot vegetable oil for about three minutes and add kochujang, green onion and sesame oil into the sesame seeds. 2. Now add cucumber and mix well. 3. Serve.

34

Spicy Red Pepper Cucumbers

Salad

with Sesame Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 80 kcal Carbohydrates 6.1 g Cholesterol 0 mg Fat 5.9 g Protein 2g Sodium 740 mg

Ingredients 1 head red leaf lettuce 4 green onions (white part only) 1/4 cup soy sauce 5 tbsps. water 2 tsps. white sugar

1/4 cup distilled white vinegar 2 tbsps. sesame oil 1 tbsp. red pepper flakes

Directions 1. Place lettuce leaves into a bowl after washing and cutting. 2. Now add the sliced white portion of your sliced green onions into the bowl containing the lettuce leaves. 3. In a separate bowl mix soy sauce, white sugar, vinegar, sesame oil, water, and red pepper flakes and pour this mixture over the bowl containing lettuce leaves and green onions. 4. Serve.

Salad with Sesame Dressing

35

KOREAN

Cucumber Salad

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 117 kcal Carbohydrates 15.8 g Cholesterol 0 mg Fat 6.1 g Protein 2.1 g Sodium 1332 mg

Ingredients three lbs. seedless cucumber, sliced paper-thin 1 half tbsps. sea salt half cup rice vinegar 1 tbsp. rice wine 2 tbsps. sesame oil 2 tbsps. honey 2 tbsps. freshly squeezed lemon juice

1 green onion, sliced 1 tbsp. toasted sesame seeds 2 walnut halves, finely chopped(optional) 1 clove garlic, minced 1 half tsps. Korean red pepper powder freshly ground black pepper to taste

Directions 1. Drain liquid from cucumbers after putting some sea salt by letting it stand for about 15 minutes and wrapping it in a paper towel to get more water out of it. 2. Now combine rice vinegar, rice wine, honey, green onion, sesame seeds, lemon juice, walnuts, garlic, sesame oil, Korean red pepper powder and ground black pepper in a medium sized bowl. 3. In this mixture, add cucumbers and refrigerate for at least 30 minutes after wrapping with plastic paper.

36

Korean Cucumber Salad

Kimchee

Jun (Kimchee Pancakes)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 199 kcal Carbohydrates 26.5 g Cholesterol 93 mg Fat 7.1 g Protein 7.4 g Sodium 513 mg

Ingredients 1 cup kimchi, drained and chopped half cup reserved juice from kimchi 1 cup all-purpose flour 2 eggs 1 green onion, chopped 1 tbsp. vegetable oil salt to taste 1 tbsp. rice vinegar

1 tbsp. soy sauce half tsp. sesame oil half tsp. Korean chili pepper flakes (optional) half tsp. toasted sesame seeds (optional)

Directions 1. Combine kimchi, flour, eggs, kimchi juice and green onion in a medium sized bowl. 2. Cook pancakes made from ¼ cup of batter in hot vegetable oil for about 5 minutes each side. 3. Now combine rice vinegar, sesame oil, chili pepper flakes, soy sauce and toasted sesame seeds in a bowl and serve this with pancakes.

Kimchee Jun

37

JAP CHAE

(Glass Noodles)

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 363 kcal Carbohydrates 65.2 g Cholesterol 0 mg Fat 10.7 g Protein 1.9 g Sodium 1073 mg

Ingredients 1 pkg. (8 serving size) sweet potato vermicelli half cup reduced-sodium soy sauce 1/4 cup brown sugar half cup boiling water

three tbsps. vegetable oil 1 tsp. toasted sesame seeds

Directions 1. Cover the vermicelli with hot water after cutting it into small pieces for 10 minutes and add a mixture of soy sauce, boiling water, and brown sugar into it. 2. Cook this mixture in hot oil for about 5 minutes and just before serving, add noodles over it.

40

Jap Chae

Kongnamool

(Soybean Sprouts)

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients 1 lb. soybean sprouts 2 tbsps. soy sauce 1/4 cup sesame oil 2 tbsps. Korean chili powder 1 half tsps. garlic, minced

2 tsps. sesame seeds 1/4 cup chopped green onion 2 tsps. rice wine vinegar, or to taste

Directions 1. Cook bean sprouts in salty boiling water for about 15 seconds and drain the water. 2. Put sprouts in ice cold water for about three minutes to stop the cooking process and when these bean sprouts are cold, set them aside. 3. Now combine soy sauce, sesame seeds, sesame oil and chili powder in a medium sized bowl and add bean sprouts to it. 4. Now add some green onion and rice wine vinegar before refrigerating for some time. 5. Serve

Kongnamool

41

ZUCCHINI

In Korea

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 1092 kcal Carbohydrates 57.5 g Cholesterol 155 mg Fat 78.6 g Protein 39.1 g Sodium 2501 mg

Ingredients 5 medium zucchini, sliced 1 bunch green onions, sliced 1/4 cup white vinegar half cup soy sauce 1/4 cup water

2 tbsps. sugar 2 tbsps. sesame oil ground black pepper to taste

Directions 1. Mix zucchini, vinegar, soy sauce, water, sugar, green onions and sesame oil in a saucepan before adding pepper and cooking for about 20 minutes to get the zucchini tender.

42

Zucchini In Korea

Korean

BBQ Short Ribs Gal-Bi (Korean Ribs)

Prep Time: 15 mins Total Time: 7 hrs 25 mins Servings per Recipe: 5 Calories 710 kcal Fat 55.5 g Carbohydrates 23.2g Protein 28.8 g Cholesterol 112 mg Sodium 2231 mg

Ingredients 3/4 C. soy sauce 3/4 C. water 3 tbsps white vinegar 1/4 C. dark brown sugar 2 tbsps white sugar 1 tbsp black pepper 2 tbsps sesame oil

1/4 C. minced garlic 1/2 large onion, minced 3 lbs Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions 1. Get a bowl, combine: vinegar, water, soy sauce, onion, brown sugar, garlic, regular sugar, sesame oil, and regular pepper. 2. Add your ribs to this mix and cover the bowl with some plastic. 3. Place the contents in the fridge overnight. 4. Now grill the ribs for 6 mins per side on an oiled grate. 5. Enjoy.

Korean BBQ Short Ribs

43

RED PEPPER

Potatoes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 198 kcal Carbohydrates 32.3 g Cholesterol 0 mg Fat 6.2 g Protein 4.6 Sodium 352 mg

Ingredients 1 half tbsps. soy sauce 1 pinch cayenne pepper, or to taste 1 half tbsps. vegetable oil three potatoes, cut into bite sized pieces 4 green onions, chopped

1 large red bell pepper, chopped 2 tsps. sesame seeds

Directions 1. Mix cayenne pepper and soy sauce in a bowl and cook potatoes over hot vegetable oil for about 5 minutes or until golden. 2. Continue to cook for another minute after adding onion bell pepper and sesame seeds. 3. Add soy sauce mixture and cook for another 3 minutes.

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Red Pepper Potatoes

Fiddleheads

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 3 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients three cups fresh fiddlehead ferns, ends trimmed three tbsps. unfiltered extra-virgin olive oil 1 clove garlic, minced

half tsp. sea salt half tsp. black pepper 1 tbsp. fresh lemon juice

Directions 1. Cook fiddlehead ferns in salty boiling water for about 10 minutes and drain the water. 2. Add pepper, and garlic in some hot olive oil along with the ferns for about 5 minutes and remove everything from the heat and add lemon juice before serving.

Fiddleheads

45

CRAB CAKES

In Korea

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 254 kcal Carbohydrates 9.6 g Cholesterol 75 mg Fat 17.4 g Protein 14.5 g Sodium 620 mg

Ingredients 1/4 cup mayonnaise 2 tbsps. chopped fresh cilantro 1 tbsp. chopped fresh ginger 2 tsps. Asian fish sauce (nuoc mam or nam pla) 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

three ounces chopped shrimp 1 half cups fresh breadcrumbs, made from crustless French bread salt and pepper to taste 1 half tbsps. peanut oil

Directions 1. Combine crab, shrimp, bread crumbs, fresh ginger, mayonnaise, fish sauce and cilantro together in a bowl before adding salt and pepper. 2. Take 1 fourth of a cup of this mixture and place in a bowl containing the remaining bread crumbs, and make a patty out of it. 3. Do the same for the rest of the crab mixture. 4. Now fry your patties in in hot oil over medium heat for about 5 minutes each side. 5. Serve

46

Crab Cakes In Korea

Corn

and Cashew Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 3 Calories 270 kcal Carbohydrates 28.6 g Cholesterol 0 mg Fat 16.5 g Protein 7.8 g Sodium 367 mg

Ingredients 2 cups corn kernels, thawed if frozen 1 cup cashews 1 tsp. lemon juice, or more to taste 1/4 tsp. salt

1/4 tsp. onion powder 1/4 tsp. garlic powder

Directions 1. Place everything mentioned in a blender and blend it for about 1 minute. 2. Serve with rice.

Corn and Cashew Hummus

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TOASTI

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 431 kcal Carbohydrates 30.9 g Cholesterol 247 mg Fat 29.8 g Protein 11.2 g Sodium 751 mg

Ingredients half cup shredded cabbage half carrot, shredded 1 egg half tsp. soy sauce

2 tbsps. butter 2 slices bread, toasted

Directions 1. Add egg and soy sauce into a mixture of cabbage and carrot, and mix thoroughly. 2. Cook the patty made from this vegetable mixture in hot butter for about three minutes each side. 3. Serve by placing contents between 2 slices of bread.

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Toasti

Banana

Waffles

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 241 kcal Carbohydrates 47.3 g Cholesterol 50 mg Fat 2.5 g Protein 8.3 g Sodium 606 mg

Ingredients 1 1/4 cups all-purpose flour three tsps. baking powder half tsp. salt 1 pinch ground nutmeg

1 cup 2% milk 1 egg 2 ripe bananas, sliced

Directions 1. Combine nutmeg, baking powder, flour and salt and add milk and eggs. 2. Pour 2 tbsps. of batter over preheated waffle iron after spraying the iron with non-stick cooking spray. 3. Now place 2 slices of banana on the mixture pour another 2 tsps. of batter over these slices of banana. 4. Cook for about three minutes or until golden brown. 5. Serve.

Banana Waffles

51

EGGS

Kimchi

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 208 kcal Carbohydrates 3.5 g Cholesterol 186 mg Fat 18.8 g Protein 7.5 g Sodium 568 mg

Ingredients 2 tbsps. vegetable oil 1 cup kimchi, or to taste

2 large eggs, beaten

Directions 1. Cook kimchi in hot oil over medium heat for about 2 minutes and add eggs, and cook for another three minutes to get the eggs tender. 2. Serve.

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Eggs Kimchi

Seaweed

Prep Time: 15 mins

Soup

Total Time: 45 mins Servings per Recipe: 4 Calories 65 kcal Carbohydrates 1g Cholesterol 17 mg Fat 3.7 g Protein 6.8 g Sodium 940 mg

Ingredients 1 (1 ounce) package dried brown seaweed 1/4 lb. beef top sirloin, minced 2 tsps. sesame oil 1 half tbsps. soy sauce

1 tsp. salt, or to taste 6 cups water 1 tsp. minced garlic

Directions 1. Cover seaweed with water to get them soft and cut them into 2 inch pieces. 2. Cook beef, half tbsp. of soy sauce and some salt for about 1 minute in a saucepan over medium heat. 3. Now add seaweed and the remaining soy sauce and cook for another minute while stirring continuously. 4. Bring to boil after adding 2 cups of water and add garlic and the remaining water. 5. Cook this for 20 minutes and add salt before serving.

Seaweed Soup

53

KIMCHEE JIGEH

(Stew)

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 303 kcal Carbohydrates 10.6 g Cholesterol 59 mg Fat 24.1 g Protein 13.7 g Sodium 2064 mg

Ingredients 6 cups water three cups napa cabbage Kim Chee, brine reserved 2 cups cubed fully cooked luncheon meat (e.g. Spam)

three tbsps. chili powder salt, to taste ground black pepper, to taste

Directions 1. Take a large saucepan and combine water, kim chee, spam, pepper, chili powder, kim chee brine and salt. 2. Bring this mixture to boil and cook for about 20 minutes. 3. Serve.

54

Kimchee Jigeh

Miso

(Bean Curd Soup)

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 158 kcal Carbohydrates 21.6 g Cholesterol 0 mg Fat 4.1 g Protein 9.1 g Sodium 641 mg

Ingredients three half cups water three tbsps. denjang (Korean bean curd paste) 1 tbsp. garlic paste half tbsp. dashi granules half tbsp. gochujang (Korean hot pepper paste)

1 zucchini, cubed 1 potato, peeled and cubed 1/4 lb. fresh mushrooms, quartered 1 onion, chopped 1 (12 ounce) package soft tofu, sliced

Directions 1. Combine water, denjang, garlic paste, dashi and gochujang in saucepan over medium heat and let it boil for 2 minutes. 2. Now add zucchini, potato, onions and mushrooms, and cook for another 7 minutes. 3. Now add tofu and cook until tender.

Miso

55

DOENJANG

Chigae (Bean Tofu Soup)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 59 kcal Carbohydrates 5g Cholesterol 0 mg Fat 2.7 g Protein 4.9 g Sodium 378 mg

Ingredients three cups vegetable stock three cups water 2 cloves garlic, coarsely chopped 2 tbsps. Korean soy bean paste (doenjang) 4 green onions, chopped

1 zucchini, halved and cut into 1/2-inch slices half (16 ounce) package firm tofu, drained and cubed 1 jalapeno pepper, sliced

Directions 1. Add garlic and soy bean paste into boiled vegetable stock stirring regularly to dissolve. 2. Now add green onion, tofu, jalapeno and zucchini, and cook for 15 minutes at low heat. 3. Serve.

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Doenjang Chigae

Pine Nut

Rice Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 275 kcal Carbohydrates 37 g Cholesterol 0 mg Fat 12.5 g Protein 7.8 g Sodium 2 mg

Ingredients 1 cup pine nuts 2 cups cooked long-grain white rice 6 cups water 1 tbsp. pine nuts

1 cup dates, pitted and chopped half tsp. white sugar salt to taste

Directions 1. 2. 3. 4. 5.

Blend rice, 1 cup pine nuts, and 2 glass of water in a blender. Add 4 cups of water and this pine nut mixture into saucepan, and bring it to boil. Cook for 10 minutes at low heat while stirring regularly to prevent it from burning. Garnish with sliced dates and more pine nuts. Serve.

Pine Nut Rice Soup

57

SHRIMP

Rice Soup

Prep Time: 2 hrs Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 586 kcal Carbohydrates 99.6 g Cholesterol 128 mg Fat 6.8 g Protein 25.9 g Sodium 131 mg

Ingredients 2 cups white rice 9 ounces shelled and deveined shrimp 1 tbsp. sesame oil 1 tbsp. rice wine

12 cups water salt to taste

Directions 1. Let the rice stand for about 2 hours after rinsing it. 2. Fry shrimp and rice wine in hot oil in a saucepan over medium heat and add rice cook for 1 minute. 3. Pour some water into the saucepan and when the mixture is thick, turn the heat down to low and cook for another 10-15 minutes. 4. Serve.

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Shrimp Rice Soup

Seaweed Soup II

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients 1 ounce dried wakame (brown) seaweed 2 tsps. sesame oil half cup extra-lean ground beef 1 tsp. salt, or to taste

1 half tbsps. soy sauce 1 tsp. minced garlic 7 cups water

Directions 1. Let the seaweed stand in water for about 15 minutes to get soft, drain the water, and cut it into 2 inch pieces. 2. Cook beef, 1/3 cup soy sauce and add some salt in hot oil in a saucepan over medium heat for about 4 minutes and add seaweed and the soy sauce that is left. 3. Cook for another minute and add garlic and some water. 4. Bring water to boil and lower the heat down to low and cook for another 15 minutes. 5. Serve

Seaweed Soup II

61

STEAK

In Korea

Prep Time: 20 mins Total Time: 12 hrs 30 mins Servings per Recipe: 6 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients 2 lbs. thinly sliced Scotch fillet (chuck eye steaks) half cup soy sauce 5 tbsps. white sugar 2 half tbsps. sesame seeds 2 tbsps. sesame oil

three shallots, thinly sliced 2 cloves garlic, crushed 5 tbsps. mirin (Japanese sweet wine)

Directions 1. Combine soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin in a bowl before adding meat and mixing it thoroughly. 2. Refrigerate for about 18 hours and fry this meat over hot oil for 10 minutes. 3. Serve this meat with fried rice or salad.

62

Steak In Korea

Bulgogi

(Korean Flank Steak)

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 232 kcal Fat 13.2 g Carbohydrates 12.4g Protein 16.2 g Cholesterol 27 mg Sodium 1157 mg

Ingredients 1 lb flank steak, thinly sliced 5 tbsps soy sauce 2 1/2 tbsps white sugar 1/4 C. diced green onion 2 tbsps minced garlic

2 tbsps sesame seeds 2 tbsps sesame oil 1/2 tsp ground black pepper

Directions 1. Get a bowl, mix: black pepper, soy sauce, sesame oil, sugar, sesame seeds, garlic, and green onions. 2. Add in your beef and place a covering of plastic around the bowl. 3. Now place everything in the fridge for 60 mins. 4. Grill your beef for 3 mins per side on an oiled grate. 5. Enjoy.

Bulgogi

63

KOREAN

Marinade

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 48 Calories 20 kcal Fat 0.1 g Carbohydrates < 4.9g Protein 0.3 g Cholesterol < 0 mg Sodium 304 mg

Ingredients 1 C. white sugar 1 C. soy sauce 1 C. water 1 tsp onion powder 1 tsp ground ginger

1 tbsp lemon juice (optional) 4 tsps hot chili paste (optional)

Directions 1. 2. 3. 4. 5.

64

Get the following boiling in a big pot: ginger, sugar, onion powder, soy sauce, and water. Once it is all boiling set the heat to low and let the contents gently cook for 7 mins. Shut the heat and stir in the lemon juice and chili paste. Then add in your chicken and let it sit in the mix for at least 5 hrs before cooking. NOTE: Your chicken can be grilled for the best tastes, or stir fried with medium heat.

Korean Marinade

Tak Toritang

(Potato and Chicken)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 447 kcal Fat 14.1 g Carbohydrates 54.7g Protein 25.7 g Cholesterol 60 mg Sodium 1994 mg

Ingredients 2 1/2 lbs chicken drumettes 2 large potatoes, cut into large chunks 2 carrots, cut into 2 inch pieces 1 large onion, cut into 8 pieces 4 cloves garlic, crushed

1/4 C. water 1/2 C. soy sauce 2 tbsps white sugar 3 tbsps hot pepper paste

Directions 1. Get the following boiling in a big pot: hot pepper paste, potatoes, sugar, carrots, soy sauce, water, onions, and garlic. 2. Once it is all boiling set the heat to its lowest level and cook the mix for 50 mins. 3. At this point the liquid should be thick. 4. Enjoy.

Tak Toritang

65

PUL-KOGI

(Beef BBQ II)

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 4 Calories 276 kcal Fat 14.9 g Carbohydrates 13.8g Protein 20.6 g Cholesterol 60 mg Sodium 947 mg

Ingredients 1 lb beef top sirloin, thinly sliced 6 cloves garlic, minced 1/2 pear - peeled, cored, and minced 2 green onions, thinly sliced 4 tbsps soy sauce 2 tbsps white sugar 1 tbsp sesame oil

1 tbsp rice wine 1 tbsp sesame seeds 1 tsp minced fresh ginger freshly ground black pepper to taste (optional)

Directions 1. Get a bowl, combine: black pepper, garlic, ginger, pears, sesame seeds, green onions, soy sauce, wine, sesame oil, and sugar. 2. Add in your beef and stir. 3. Place a covering of plastic on the bowl and place everything in the fridge for 4 hrs. 4. Grab a broiler pan and coat it with oil. 5. Now cook your beef under the broiler for 7 mins. 6. Enjoy.

66

Pul-Kogi

Korean

Teriyaki

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 5 Calories 388 kcal Fat 11.9 g Carbohydrates 41.5g Protein 27.7 g Cholesterol 67 mg Sodium 785 mg

Ingredients 1/4 C. soy sauce 1 C. water 1/3 C. maple syrup 3 tbsps dark sesame oil 2 cloves garlic, crushed 1 tbsp minced fresh ginger root 2 tsps ground black pepper

5 skinless, boneless chicken breast halves 1 C. brown rice 2 C. water 2 tbsps cornstarch

Directions 1. Get a bowl, combine: pepper, soy sauce, ginger, 1 C. of water, garlic, maple syrup, and sesame oil. Reserve 1/3 of a C. of the mix and then add in your chicken. Stir the chicken in the marinade and place a covering of plastic around the bowl. 2. Put everything in the fridge for 3 hrs. 3. Get your rice and 2 C. of water boiling. 4. Once it is boiling, set the heat to its lowest level, place a lid on the pot, and let the rice cook for 50 mins. 5. Coat a casserole dish with oil and then turn on your oven’s broiler before doing anything else. 6. Put your chicken pieces in the casserole dish and then begin to boil the associated marinade. 7. Add in some cornstarch and stir the mix while it is boiling and continue heating until it is thick. 8. At the same time cook your chicken for 9 mins each side under the broiler and baste the meat with the marinade. 9. Enjoy. Korean Teriyaki

67

BIBIMBAP

(Vegetarian Approved) (Korean Vegetable Hot Pot)

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 3 Calories 395 kcal Fat 18.8 g Carbohydrates 45g Protein 13.6 g Cholesterol 196 mg Sodium 1086 mg

Ingredients 2 tbsps sesame oil 1 C. carrot matchsticks 1 C. zucchini matchsticks 1/2 (14 oz.) can bean sprouts, drained 6 oz. canned bamboo shoots, drained 1 (4.5 oz.) can sliced mushrooms, drained 1/8 tsp salt to taste 2 C. cooked and cooled rice

1/3 C. sliced green onions 2 tbsps soy sauce 1/4 tsp ground black pepper 1 tbsp butter 3 eggs 3 tsps sweet red chili sauce, or to taste

Directions 1. Stir fry your zucchini and carrots and in sesame oil for 7 mins then add in: mushrooms, bamboo, and sprouts. Stir fry the mix for 7 more mins then add in some salt and remove the veggies from the pan. 2. Add in: black pepper, rice, soy sauce, and green onions. And get everything hot. Now in another pan fry your eggs in butter. When the yolks are somewhat runny but the egg whites are cooked place the eggs to the side. This should take about 3 mins of frying. 3. Layer an egg on some rice. Add the veggies on top of the egg and some red chili sauce over everything. Enjoy.

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Bibimbap

Bulgogi II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 269 kcal Fat 11.6 g Carbohydrates 13.2g Protein 27.5 g Cholesterol 69 mg Sodium 1230 mg

Ingredients 1/4 C. diced onion 5 tbsps soy sauce 2 1/2 tbsps brown sugar 2 tbsps minced garlic 2 tbsps sesame oil 1 tbsp sesame seeds

1/2 tsp cayenne salt and ground black pepper to taste 1 lb skinless, boneless chicken breasts, cut into thin strips

Directions 1. Get a bowl, combine: black pepper, onions, salt, brown sugar, soy sauce, cayenne, garlic, sesame seeds, and sesame oils. 2. Add in your chicken to the mix and stir the mix before pouring everything in a wok. 3. Stir fry the contents until your chicken is fully d1 for about 17 mins. 4. Enjoy.

Bulgogi II

71

CHICKEN

from Korea

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 794 kcal Fat 54.7 g Carbohydrates 6g Protein 65.3 g Cholesterol 1255 mg Sodium 1338 mg

Ingredients 1 (3 lb) whole chicken, meat remove from the bones, slices in the 1/8'' thick square pieces 1/4 C. soy sauce 2 tbsps sesame seeds 1/8 tsp salt 1/8 tsp ground black pepper

1 green onion, minced 1 clove garlic, minced 1 tsp peanut oil 1 tbsp white sugar 1 tsp monosodium glutamate (MSG)

Directions 1. 2. 3. 4.

Combine your cut chicken with some soy sauce in a bowl. Now toast your sesame seeds in a pan. Once they begin to pop place them in a bowl and top the seeds with salt. Now mash the seeds with a big wooden spoon and add in: MSG, pepper, sugar, onions, oil, and garlic. 5. Now combine both bowls and let the chicken sit in the sesame mix for 35 mins. 6. Begin to stir fry your chicken in the same pan for 2 mins before placing a cover on the pot and cooking until the meat is fully done. 7. Enjoy.

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Chicken from Korea

Korean Style

Vegetables

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 106 kcal Fat 4.9 g Carbohydrates 14g Protein 4g Cholesterol 0 mg Sodium 1225 mg

Ingredients 5 medium zucchini, sliced 1 bunch green onions, sliced 1/4 C. white vinegar 1/2 C. soy sauce 1/4 C. water

2 tbsps sugar 2 tbsps sesame oil ground black pepper to taste

Directions 1. Add the following to a big pot: sesame oil, zucchini, sugar, green onions, water, vinegar, and soy sauce. 2. Add in some black pepper as well. 3. Stir everything, then place a lid on the pot. 4. Let the contents cook with a low level of heat for about 22 mins until the veggies are soft. 5. Enjoy.

Korean Style Vegetables

73

SOON

Du Bu Jigae (Tofu Stew)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 242 kcal Fat 16.5 g Carbohydrates 7g Protein 20 g Cholesterol 99 mg Sodium 415 mg

Ingredients 1 tsp vegetable oil 1 tsp Korean chile powder 2 tbsps ground beef (optional) 1 tbsp Korean soy bean paste (doenjang) 1 C. water salt and pepper to taste

1 (12 oz.) package Korean soon tofu or soft tofu, drained and sliced 1 egg 1 tsp sesame seeds 1 green onion, diced

Directions 1. Stir fry your beef and chili powder in veggie oil until the beef is fully d1 then add the bean paste and stir. 2. Now add in the water and get everything boiling before adding in some pepper and salt. 3. Once the mix is boiling add in your tofu and cook the contents for 4 mins. 4. Shut the heat and crack your egg into the soup. 5. Stir everything and let the egg poach before adding a garnishing of green onions and sesame seeds. 6. Enjoy.

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Soon Du Bu Jigae

Chompchae

Deopbap (Tuna and Rice)

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 2 Calories 562 kcal Fat 9g Carbohydrates 87.5g Protein 31.8 g Cholesterol 25 mg Sodium 1507 mg

Ingredients 1 C. uncooked white rice 2 C. water 1 tbsp olive oil 3 cloves garlic, minced 1 (1/2 inch) piece fresh ginger, minced 1/2 onion, coarsely diced 1 C. kim chee 1/2 C. sliced cucumber 1/4 C. sliced carrots

2 tbsps soy sauce 2 tbsps rice vinegar salt and pepper to taste 1 tbsp Korean chili powder, or to taste 1 tbsp water, or as needed 1 (6 oz.) can tuna, drained

Directions 1. Get your rice boiling with 2 C. of water, once it is boiling place a lid on the pot, set the heat to low, and let it cook for 23 mins. 2. Stir fry your onions, ginger, and garlic in olive oil for 7 mins then add in: vinegar, carrots, soy sauce, pepper, salt, chili powder, cucumbers, and kimchee. 3. Cook and add in your tuna, while stirring until everything is hot. 4. Layer the rice with a topping of tuna mix on each plate. 5. Enjoy.

Chompchae Deopbap

75

KALBI JIM

(Korean Ribs II)

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 647 kcal Fat 54.9 g Carbohydrates 14.1g Protein 23.3 g Cholesterol 115 mg Sodium 805 mg

Ingredients 2 lbs beef short ribs, trimmed 1 green onion, diced 2 carrots, peeled and diced 4 cloves garlic, minced 1 (1 inch) piece fresh ginger root, diced

1/2 C. reduced-sodium soy sauce 1/4 C. brown sugar 2 C. water to cover

Directions 1. Cut some incisions into your beef then add them into a pan with: brown sugar, green onions, soy sauce, carrots, ginger, and garlic. 2. Add in some water to cover the contents and get everything boiling. 3. Once it is all boiling set the heat to low and let the contents cook for 60 mins. 4. Remove any excess oils then plate the contents. 5. Enjoy.

76

Kalbi Jim

Korean

Burrito

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 597 kcal Fat 29.1 g Carbohydrates 45.6g Protein 38.5 g Cholesterol 97 mg Sodium 1635 mg

Ingredients Meat: 6 cloves garlic, minced 2 tbsps Korean chili paste (gochujang) 1 tbsp soy sauce 2 tsps white sugar 1 tsp sesame oil 2 (10 oz.) cans chicken chunks, drained Everything Else: 4 (10 inch) flour tortillas

2 tbsps vegetable oil 2 tsps butter, softened (optional) 1 C. fresh cilantro leaves 1/2 C. diced kimchi, squeezed dry (optional) 2 tbsps shredded sharp Cheddar cheese 1 tbsp salsa

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: sesame oil, garlic, sugar, soy sauce, and chili paste. Then add the chicken and stir everything. 3. Cover your tortillas with some foil and cook them for 12 mins in the oven. 4. At the same time begin to stir fry your chicken in veggie oil with the marinade. 5. Cook the chicken for about 12 mins as well. 6. Coat each tortilla with half a tsp of butter then add an equal amount of chicken to each. 7. Add the following to each tortilla before folding: salsa, cilantro, cheddar, and kimchi. 8. Shape everything into tacos and serve. 9. Enjoy.

Korean Burrito

77

YAKI MANDU

(Korean Egg Rolls)

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 25 Calories 125 kcal Fat 5.8 g Carbohydrates 12.1g Protein 5.7 g Cholesterol 28 mg Sodium 246 mg

Ingredients 1 lb ground beef 1 1/2 C. vegetable oil for frying 1/2 C. finely diced green onions 1/2 C. finely diced cabbage 1/2 C. finely diced carrot 1/2 C. minced garlic 4 tsps sesame oil, divided 1 tbsp toasted sesame seeds 1/2 tsp monosodium glutamate (such as Ac'cent(R))

salt and ground black pepper to taste 2 eggs 1 (16 oz.) package wonton wrappers 3 tbsps soy sauce 2 tsps rice wine vinegar 1 tsp toasted sesame seeds, or more to taste

Directions 1. Stir fry your beef for 8 mins. At the same time in another pot for 12 mins cook: ground beef, green onions, pepper, cabbage, salt, carrots, MSG, garlic, 1 tbsp of sesame oil and seeds. Then remove everything from the pan. 2. Coat a wonton wrapper with some whisked egg and then add 1 tsp of beef mix into it. Then fold everything into a triangle and crimp the edges. 3. Do this for all your ingredients. Then for 3 mins per side fry the wontons then place layer them on some paper towels. 4. Get a bowl, combine: 1 tsp sesame seeds, soy sauce, 1 tsp sesame oil, and vinegar. 5. Use this as topping for your wontons. 6. Enjoy.

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Yaki Mandu

Chicken Stew

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 896 kcal Fat 69.1 g Carbohydrates 136.1g Protein 33.4 g Cholesterol 121 mg Sodium 1111 mg

Ingredients 1 1/2 C. water 1/4 C. soy sauce 2 tbsps rice wine 2 tbsps Korean red chili pepper paste (gochujang) 2 tbsps Korean red chili pepper flakes (gochugaru) 1 tbsp honey 1 tbsp white sugar 1 pinch ground black pepper 3 lbs bone-in chicken pieces, trimmed of

fat and cut into small pieces 10 oz. potatoes, cut into large chunks 2 carrots, cut into large chunks 1/2 large onion, cut into large chunks 4 large garlic cloves, or more to taste 2 slices fresh ginger, or more to taste 2 scallions, cut into 2-inch lengths 1 tbsp sesame oil 1 tsp sesame seeds

Directions 1. Get the following boiling in a big pot: chicken, water, black pepper, soy sauce, sugar, wine, honey, pepper paste, and pepper flakes. 2. Once everything is boiling set the heat to low and place a lid on the pot. 3. Let the contents cook for 17 mins. 4. Add in: ginger, potatoes, garlic, carrots, and onions and cook the mix for 17 more mins. 5. Take off the lid and continue cooking for 12 more mins. 6. Now add in some sesame seeds, scallions, and sesame oil. 7. Enjoy.

Chicken Stew

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KIMCHI

(Vegetarian Approved)

Prep Time: 25 mins Total Time: 2 hrs 25 mins Servings per Recipe: 30 Calories 6 kcal Fat